Warm Eggplant (Aubergine) Salad Recipe

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Ingredients:

Serving

2 large eggplants
20 ml olive oil , plus
extra olive oil , to brush
sea salt
3 large tomatoes, roughly chopped
3 garlic cloves, crushed
2 tsp ground paprika
1/2 tsp ground cumin
1 small red chile , seeds removed, finely chopped
1 tbsp brown sugar
1 tsp salt
20 ml lemon juice
20 ml red wine vinegar
pepper
3 tbsp fresh flat-leaf parsley, chopped
3 tbsp fresh coriander, chopped

Directions:

Preheat oven to 200C (400F).
Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
Cook for 30 minutes.
Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.
Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
Add to the reserved eggplant, stir through herbs.
Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.62 Kcal (618 kJ)
Calories from fat	45.57 Kcal
		% Daily Value*
Total Fat	5.06g	8%
Sodium	600.07mg	25%
Potassium	976.85mg	21%
Total Carbs	24.35g	8%
Sugars	16.06g	64%
Dietary Fiber	8.97g	36%
Protein	4.39g	9%
Vitamin C	38mg	63%
Iron	1.2mg	7%
Calcium	67.2mg	7%

Amount Per 100 g
Calories	37.63 Kcal (158 kJ)
Calories from fat	11.62 Kcal
		% Daily Value*
Total Fat	1.29g	8%
Sodium	152.96mg	25%
Potassium	249mg	21%
Total Carbs	6.21g	8%
Sugars	4.09g	64%
Dietary Fiber	2.29g	36%
Protein	1.12g	9%
Vitamin C	9.7mg	63%
Iron	0.3mg	7%
Calcium	17.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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